Cut roots from leeks. Pull off 1 or 2 tough outer green and white leaves. Cut off tough top green portion. Cut leeks in half lengthwise and swish in a large bowl of water, changing water as needed until all dirt is removed. Cut crosswise in thin slices.

When roast vegetables are cool enough to handle, cut potatoes in 3/4-in. pieces, carrots crosswise in 1/2-in.-thick slices and corn from cobs.

Melt butter in a 4- to 5-qt pot. Add leeks and stir over medium-high heat 4 to 5 minutes until wilted. Stir in bacon.

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